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Topic Review (Newest First)

09-03-2013 03:48 PM

wretched ratchet

Cool, now I understand - - - - hard not to like dead pig ribs off the pit no matter what

09-03-2013 03:32 PM

V8&4spd

The ribs were fine, I just couldn't taste any apple flavor. I have seen them spray the ribs on those BBQ TV shows. Maybe that's the trick, it didn't do much just pouring the apple juice on them. There was puddles of apple juice before I turned the ribs. I tried the apple juice, it didn't do much for me. I know it works when you make a glaze, then it's stuck to the ribs or what ever you use it on.

09-03-2013 02:12 PM

wretched ratchet

Doesn't sound like you were real pleased with the Dry Ribs, or am I misunderstanding you?

09-02-2013 11:03 AM

V8&4spd

I couldn't taste the applejuice at least not enough to make a difference. I was just pouring it on a little at a time. I guess I should have used one of those spray bottles. Some kind of glaze would have worked better. The ribs were good but it was like they only had the rub on them, I couldn't taste any apple flavor. I used Lawry's balsamic herb marinade on the chicken, that worked real good. They had the Lawry's marinade on sale a few weeks back for 29 cents a bottle. I really loaded up on it. There was some stuff in there I never tried like the balsamic herb. Next time I will know which flavors to get.

09-02-2013 08:34 AM

wretched ratchet

How about the two legged kind? did you like the way they turned out? if looks have anything to do with the taste then they should have been "larapin" (that means "GOOD" down here in the South)

09-01-2013 09:14 PM

V8&4spd

The dogs knew what time it was.

09-01-2013 06:26 PM

John long

Quote:

Originally Posted by wretched ratchet

Tennessee's got some dang good "Q" places, JL, 'specially Jim Neely's Interstate BBQ in Memphis. The only thing Y'all haven't caught onto yet is Frijoles instead of Baked Beans. Different strokes I guess, huh? Y'all gettin' any rain over there? We are dusty and dry here in Tejas.

Rain? We are 18 inches above normal. This is the wettest summer I can ever remember in Tennessee.

I had to look up Frijoles. I had never jeard of them. They sound really good. I personally do not care for tomatoey beans. I like mine more like Pork and beans with brown sugar but I believe I would like the cowboy beans based on the description on the net.

John

09-01-2013 04:10 PM

V8&4spd

I'm just doing the dry rub first and then use the apple juice while they are on the BBQ. I will start to put the apple juice on maybe 1 hour before they are done. I have never done it that way yet so I don't know what will happen.

09-01-2013 03:43 PM

wretched ratchet

Are you doing "Dry Ribs" or are you gonna put some sauce on later. I've done the dry rub and apple juice (only) and then finished them in foil and I really like it that way for a change of pace.

09-01-2013 02:48 PM

V8&4spd

I bought 2 racks of ribs last night. They already have the rub on them. I'm getting ready to put them on the Weber. I am going to use apple juice on them.

09-01-2013 01:53 PM

wretched ratchet

Tennessee's got some dang good "Q" places, JL, 'specially Jim Neely's Interstate BBQ in Memphis. The only thing Y'all haven't caught onto yet is Frijoles instead of Baked Beans. Different strokes I guess, huh? Y'all gettin' any rain over there? We are dusty and dry here in Tejas.

The sides are Trappey's Jalapeno Pintos with some bacon and onion added and the Wiffy's signature Tater Salad. The rating on a scale of 1 to 10 can best be described in 3 words.YES ! YES ! YES !

05-11-2013 06:28 PM

thinwhiteduke

That sounds like 'the bomb!' I like your thoery. Thanks, I'm gonna give that method a go.

Duke

05-11-2013 03:02 PM

V8&4spd

I don't wrap the ribs when I do them on a BBQ. I use plain charcoal briquettes most of the time. I never use gas grills for ribs. The oven method does not allow any smoke flavor and the ribs are more like mush, they get too tender. When the ribs are done right, you will see a smoke ring when you cut the ribs. Golden brown sugar in the rub helps give the ribs the red color. I do the rub on all the ribs, You can change the flavor of the ribs by using different sauces after the they are on the BBQ and get a chance to get smoked before you add the sauces. You can taste the different layers of flavor. Pappy's is my favorite rub, it has all the right stuff in it. After the brown sugar is added, it's not too sweet or too spicey.

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